- for the pancakes
- 100g (4oz) plain flour
- 1 large free-range egg, plus 1 yolk, beaten
- 300ml (½pt) milk
- 3tbsp each parsley, dill, basil and chives
- butter and oil, for frying
- 200g (7oz) Wensleydale cheese, grated
- for the filling
- 50g (2oz) butter
- 800g (1lb 12oz) mixed mushrooms, sliced thickly
- 2 garlic cloves, crushed
- good grating nutmeg
- 400g (14oz) spinach, lightly wilted and squeezed of excess moisture
- 4tbsp half-fat crème fraîche
Make the pancakes. Sift the flour into a bowl, make a well and add the egg. Gradually whisk in the egg until you have a smooth paste. Add the milk slowly, whisking to the consistency of single cream. Add a pinch of salt, a drop of oil, chill for 30 minutes, then stir through the herbs. Heat the oven to low.
Heat a small shallow frying pan with a little butter and oil, and when sizzling, add a small ladleful of batter and swirl it around so it forms a thin layer. Cook on one side until the underside is golden, then flip and scatter over a little cheese. When the underside is golden and the cheese has almost melted, transfer to a plate lined with foil in the oven. Continue making pancakes, stacking them with foil pieces in-between, using all of the mixture – it should make around 12. Leave the pancakes in the warm oven while you cook the mushrooms.
Heat a frying pan with the butter. When sizzling, add the mushrooms and fry over a high heat until golden brown. Add the garlic and nutmeg, season, cook for another couple of minutes, then add the wilted spinach until warmed through. Spoon the filling into the pancakes and wrap. Serve 3 pancakes per person, topped with a little crème fraîche.